Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation

Pulsed Electric Field (PEF) is a technique that does not use any heating element in inactivating food borne pathogens and spoilage microorganisms. The advantage of this technique is that it can preserve the physical properties of food, such as colour, flavour, and nutritional value while extending i...

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Main Author:	Kasri, Nur Faizal
Format:	Thesis
Language:	English
Published:	2023
Subjects:	TK Electrical engineering Electronics Nuclear engineering
Online Access:	http://eprints.utm.my/102814/1/NurFaizalKasriPSKE2023.pdf.pdf
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id	my-utm-ep.102814
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spelling	my-utm-ep.1028142023-09-24T03:14:31Z Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation 2023 Kasri, Nur Faizal TK Electrical engineering. Electronics Nuclear engineering Pulsed Electric Field (PEF) is a technique that does not use any heating element in inactivating food borne pathogens and spoilage microorganisms. The advantage of this technique is that it can preserve the physical properties of food, such as colour, flavour, and nutritional value while extending its shelf life. With the straightforward working principle and well-known advantages, this technique can replace the traditional method for food pasteurisation which uses heat. However, existing PEF devices lack several features: low voltage amplitude, limited control of pulse properties, and expensive besides no optimal range of treatment parameters clearly defined for specific foods. These shortcomings limit their function in the subset of pulse applications. Therefore, this study was conducted to fill the available innovation space to solve or at least reduce the shortcomings in PEF devices today. In this thesis, a compact high-voltage pulse generator was developed by implementing the concept of capacitor discharge to produce a square pulse (mono polar fashion) to inactivate microbes inherently in raw goat’s milk. The development phase began with a simulation study regarding the design of a compact high voltage pulse generator circuit and a treatment chamber that produced the desired results. Then, it was tested practically on sodium chloride (NaCl) solution with the conductivity of 100 mS/m, and the result was the same as the simulation with few insignificant differences. From the experiments performed on raw goat’s milk, the results obtained suggest that a frequency of 10 Hz, a voltage amplitude of 4 kV, and a pulse width between 1 – 4 µs promise the best results in the treatment process. The inherent microorganisms have been successfully reduced from 2.98 × 106 Colony Forming Unit (CFU)/ml to 1.64 × 106 CFU/ml, an almost 60% reduction or 0.55 survival ratio. This thesis also suggests that the compact high-voltage pulse generator has a vast potential to inactivate other types of microorganisms in various kinds of liquid food. This is due to the flexibility and reliability offered by the compact high voltage pulse generator developed in this study. 2023 Thesis http://eprints.utm.my/102814/ http://eprints.utm.my/102814/1/NurFaizalKasriPSKE2023.pdf.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:152194 phd doctoral Universiti Teknologi Malaysia Faculty of Engineering - School of Electrical Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TK Electrical engineering Electronics Nuclear engineering
spellingShingle	TK Electrical engineering Electronics Nuclear engineering Kasri, Nur Faizal Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation
description	Pulsed Electric Field (PEF) is a technique that does not use any heating element in inactivating food borne pathogens and spoilage microorganisms. The advantage of this technique is that it can preserve the physical properties of food, such as colour, flavour, and nutritional value while extending its shelf life. With the straightforward working principle and well-known advantages, this technique can replace the traditional method for food pasteurisation which uses heat. However, existing PEF devices lack several features: low voltage amplitude, limited control of pulse properties, and expensive besides no optimal range of treatment parameters clearly defined for specific foods. These shortcomings limit their function in the subset of pulse applications. Therefore, this study was conducted to fill the available innovation space to solve or at least reduce the shortcomings in PEF devices today. In this thesis, a compact high-voltage pulse generator was developed by implementing the concept of capacitor discharge to produce a square pulse (mono polar fashion) to inactivate microbes inherently in raw goat’s milk. The development phase began with a simulation study regarding the design of a compact high voltage pulse generator circuit and a treatment chamber that produced the desired results. Then, it was tested practically on sodium chloride (NaCl) solution with the conductivity of 100 mS/m, and the result was the same as the simulation with few insignificant differences. From the experiments performed on raw goat’s milk, the results obtained suggest that a frequency of 10 Hz, a voltage amplitude of 4 kV, and a pulse width between 1 – 4 µs promise the best results in the treatment process. The inherent microorganisms have been successfully reduced from 2.98 × 106 Colony Forming Unit (CFU)/ml to 1.64 × 106 CFU/ml, an almost 60% reduction or 0.55 survival ratio. This thesis also suggests that the compact high-voltage pulse generator has a vast potential to inactivate other types of microorganisms in various kinds of liquid food. This is due to the flexibility and reliability offered by the compact high voltage pulse generator developed in this study.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Kasri, Nur Faizal
author_facet	Kasri, Nur Faizal
author_sort	Kasri, Nur Faizal
title	Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation
title_short	Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation
title_full	Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation
title_fullStr	Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation
title_full_unstemmed	Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation
title_sort	pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation
granting_institution	Universiti Teknologi Malaysia
granting_department	Faculty of Engineering - School of Electrical Engineering
publishDate	2023
url	http://eprints.utm.my/102814/1/NurFaizalKasriPSKE2023.pdf.pdf
_version_	1783729220312104960

Pulse wave shapes characterisation in nonthermal pulse electric field method for food preservation

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